• Updated Website Address: LocalBanquet.org
  • Looking Back on a Decade of Maple Innovation
  • Listening to Farmers’ Voices in the Ecosystem Services Discussion
  • Updated Website Address: LocalBanquet.org

    We've changed our website. Please update your bookmarks to LocalBanquet.org LocalBanquet.org is where you will now find the latest Local Banquet stories, a new Story of the Day update feature, features from the archives, and information on how to contribute to Local Banquet if you're interested in writing about Vermont agriculture. 

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  • Looking Back on a Decade of Maple Innovation

    Back in 2007, Local Baquet ran an article by Bonnie Hudspeth on maple innovation and production in Vermont. Since then, maple production in Vermont has tripled to 1.8 million gallons a year and innovation seems to have entered a new golden (or perhaps amber) age. We did a quick maple innovation news round up for 2018 / 2019 to help everyone keep up with the some of the trends. 

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  • Listening to Farmers’ Voices in the Ecosystem Services Discussion

    In 2015, the USDA funded a project for UVM researchers to engage in discussions with Vermont farmers about the idea of being paid for ecosystem services. Ecosystem services are things farmers do that improve the environment for everyone, a common example is grass-based farms capturing carbon in the soil as a way to combat climate change. Some services happen naturally through sustainable farming, others take more of an incentive to implement, and either way some policy makers believe that farmers shoudl be compensated for their contribution. 

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Roasted Tomatoes

3.0/5 rating 1 vote
Roasted Tomatoes

Preserve the tomato harvest (and also enjoy tomatoes right now) with this simple roasting technique, featured with Rose de Berne tomatoes but good with many varieties!

Directions

Preheat the oven to 325º.  Line a baking sheet with parchment paper (this step is important!  Otherwise, you’ll end up with a very hard-to-clean baking sheet).

Wash and core tomatoes, then slice them into halves or quarters lengthwise and place on the baking sheet cut-side up.  

Peel and crush the garlic, and add to the tomatoes.  Scatter chopped herbs of choice, and onion slices if you’re using them, on top.  Drizzle generously with olive oil. Drizzle balsamic vinegar (if using) on top, and sprinkle with salt and fresh ground pepper.

Roast for 1 hour, or until the tomatoes are soft and shriveled.  

From there, you can use the tomatoes immediately in a sauce, soup, or stew.  Use as-is, puree into a sauce, or put through a food mill to remove seeds and skins-- or preserve them in the freezer.

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Our stories, interviews, and essays reveal how Vermont residents are building their local food systems, how farmers are faring in a time of great opportunity and challenge, and how Vermont’s agricultural landscape ties into larger questions of sustainability and the future of our food supply.